Community Supported Agriculture

PRODUCER SPOTLIGHT: Hirakata Farms // Rocky Ford, CO

Our family history in Rocky Ford spans five generations. It started in the early 1900s when Tatsunosuke Hirakata came to the United States from Japan. Upon arrival, he went to work for the railroad, which eventually brought him to Colorado where he settled in Rocky Ford. Soon after, he and his son Keiji began farming, building what’s now Hirakata Farms and raising various crops and growing our renowned Rocky Ford Cantaloupe.Hirakata Farms is committed to bringing our customers safe and quality produce. Our families have been working the land around Rocky Ford Colorado’s Arkansas Valley for more than 100 years. We consider ourselves stewards of this land that we are so very fortunate to farm.We’re dedicated to using our water and other natural resources wisely to ensure that future generations can benefit. Today, we farm 900 acres in the Arkansas Valley and ship our produce throughout Colorado and its surrounding regions.

WHAT'S IN THE BOX?

Honeydew, CO, Hirakata Farms, Rocky Ford, CO

Peaches, COG, Sweet Cheeks, Palisade

Radish, Watermelon, COG, White Mountain Farm

Carrots, Weathervane Farm, Buena Vista

Corn, Sweet, Schwebach Farms, Moriarty, NM

Squash, Yellowfin, Rio Grande Farm Park, Alamosa

Zucchini, Dark Green, Rio Grande Farm Park, Alamosa

Chard, Rainbow, Weathervane Farm, Buena Vista

Mushrooms, Portabella Stuffers, Colorado Mushroom Farm, Alamosa

RECIPES

Crunchy Lime Carrot Salad

4 Carrots

1 Avocado

1 Lime

1 tbs grated Ginger

1/2 cup Soy Sauce

2 ears Corn

3/4 cup Cherry tomatoes

1/2 cup Pine nuts

Toast the pine nuts for about 2 minutes

Peel carrots with a vegetable peeler to get pretty ribbons

Mix soy sauce, grated ginger and the juice of one lime

Chop avocado into chucks,

Place all ingredients in a bowl and toss

Sausage + Chard Stuffed Portobellos

1 pound of Sausage

2 Portobello

Rainbow chard

Garlic

Onion

S + P

Parmesan

1 Egg

Preheat oven to 325

Remove stalks from mushrooms and the stems from the chard and chop the chard

Remove sausage from casing and place in a bowl with the chopped chard, chopped onion, garlic, 1 cup of Parmesan cheese, egg and salt and pepper

Divide this mixture between portabellas and place on a baking sheet in the oven for about an hour

Top with Parmesan and serve

Grilled Honeydew and Black Bean Salad

1 honeydew

3 ears of corn

1 zucchini

1 squash

1/4 cup olive oil

1 can of black beans

1 red bell pepper, diced

1/2 red onion, diced

3/4 cup tomatoes, diced

1/4 cup rice wine vinegar

Juice and zest of one lemon

1/4 cup parsley, chopped

1/4 cup green onions, thinly sliced

Preheat grill and brush the corn, honeydew, zucchini and squash with oil and season with salt and pepper

Grill 3-4 minutes on each side

When cool, dice zucchini and honeydew and cut the kernels off of the corn